Roasted Seeds (Squash & Pumpkin)

INGREDIENTS: As many seeds as you have on hand

Salt

Oil/ Butter

**Carmen said that she uses butter and it tastes better!

INSTRUCTIONS:

Rinse them with cold water and get rid of any of the membranes around the seeds in that cavity. Basically, get rid of the goo.

Put them in a bowl with salt water and let them soak for at least a couple hours. Sometimes I leave them overnight.

Then pour off the water, drain them as much as possible. Add a little bit of oil to the seeds (enough to make them slippery but not so much there is excess on the pan). I generally tend to start with a small amount and mix it in, and then add more if necessary. It's easy to add too much oil or butter.

Line a pan with tin foil and pour your seeds in oil onto the pan. Sprinkle with salt (or other seasonings!)

With the oven pre-heated to 350 degrees, I usually start with cooking them for 5 minutes on one side, stir them up and put them back in for another 5 minutes. Make sure they're slightly browned when they come out.

Credit to The Spruce Eats for the picture. Recipe is Jodi's.